Sweet and Spicy Salad with Chipotle Ranch

This Sweet and Spicy Salad with Chipotle Ranch is anything but boring with a mix of sweet and spicy nuts and a dressing that surely packs a little kick.

Ingreadient

• 3/4 cup raw pecans
• 1 tablespoon olive oil
• 1 tablespoon honey
• 3/4 teaspoon chili powder
• 1/4 teaspoon salt
• 1 dash cayenne (red) pepper
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 1 chipotle pepper (from a small can of Chipotles in Adobo Sauce)
• 1 clove garlic (crushed)
• 1 tablespoon fresh cilantro leaves
• 1 tablespoon fresh chives (or green onions, roughly chopped)
• 2 teaspoons fresh lime juice
• 1 teaspoon honey
• 1/8 teaspoon salt
• 1 big head lettuce (chopped (butter lettuce, Romaine or similar amount of mixed greens))
• 3/4 cup queso fresco ((Mexican cheese) freshly crumbled)
• 1 small avocado (peeled, seeded, and diced)

Step by step

1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
2. Add the pecans to a medium mixing bowl. Mix in the oil, honey, chili powder, salt, and cayenne pepper, and stir until thoroughly combined.
3. Transfer the mixture to the prepared baking sheet and bake for 5 minutes. Stir the nuts to help prevent burning and bake for 3 to 5 minutes more.
4. Allow the nuts to harden in clumps as they cool, then break them apart with your hands.